Jean-Georges Vongerichten’s ginger fried rice as interpreted by Mark Bittman has been floating around the internet for a while, but it took me a while to finally work up the courage to give it a try. You see, Jean-George is a well respected world renowned chef and I didn’t want to make his his fried rice and not like it. Fried rice, much like how you cook your instant noodles, is a very personal thing.
Give a bunch of people the same fried rice ingredients and I guarantee you, there will be a variety of cooking styles. Some people like to fry up each ingredient separately, some people like to scramble their eggs and some just like tossing the eggs right in with the rice.
Jean-George tops his fried rice with a runny-yolk fried egg and in my books, runny yolks with rice is a good thing. Opposite to what the article claims, I don’t think this fried rice is any more finicky than a regular fried rice. Yes, there are separate cooking processes, but I think fried rice is all about the separate cooking processes.
I shouldn’t have worried about not liking this recipe. It was delicious. It had an almost meaty, umami taste to it. I loved the crispy ginger and garlic and with the runny egg mixed in it was divine. Mike on the other hand thought differently.
Mike: Would you make it again?
Me: I don’t know. It’s pretty good. Do you want me to make it again?
Mike: Between this and the kimchi bacon fried rice, definitely kimchi bacon.
Me: Well, there goes “French” fried rice…
Ginger Fried Rice Recipe adapted from the nytimes.com
1/4 cup canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
2 cups day-old cooked rice, preferably jasmine, at room temperature
2 large eggs
1 teaspoons sesame oil
2 teaspoons soy sauce.
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among two dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and enjoy hot.